Pork Tenderloin Salad with Asian Dressing and Soba Noodles

Looking for an easy dinner that's light, full of flavour and perfect for any time of year? This pork tenderloin salad with Asian dressing and soba noodles is a great dinner option that combines tender, juicy pork with crisp vegetables and perfectly cooked noodles. It's a dish that feels restaurant-quality but comes together in under 40 minutes.

This recipe transforms a simple fresh pork tenderloin into something spectacular. The oyster sauce glaze gives the meat a beautiful golden brown exterior while keeping it tender and juicy inside. Combined with buckwheat soba noodles, crisp salad greens and a zesty Asian dressing this dish is both satisfying and refreshing. Whether you're following a low calorie diet or simply want a lighter alternative to heavy meals, this salad delivers big on flavour without weighing you down. It's also incredibly versatile - feel free to serve it with different sides or adjust the vegetables based on what is available in your grocery store.

What do you need to make this Pork Tenderloin Salad?

Pork ingredients

• 400 g fresh pork tenderloin fillet
• 2 tablespoon oyster sauce
• 1 tablespoon fresh ginger
• 1 clove garlic

Salad ingredients

• ½ red apple
• 1 avocado
• 1 bunch coriander
• 1 Lebanese cucumber
• 2 tablespoon roast peanuts
• 90 g soba noodles
• Optional to add mixed greens for some extra greens

Dressing ingredients

• 1 lime
• 2 tablespoon sesame oil (if you don't like the flavour or sesame oil you can swap this out for a more neutral olive oil).
• ⅛ teaspoon salt and pepper

How to make this Pork Tenderloin salad

1. Prepare the pork
   • Preheat your oven to 200°C (400°F) fan-forced. Line a baking sheet with baking paper. Place pork tenderloin on the prepared tray.
2. Make the Glaze
   • In a medium bowl, finely grate the fresh ginger and mince the garlic.
   • Mix the oyster sauce through the ginger and garlic mixture.
   • Thise glaze is similar in concept to glazes made with brown sugar and soy sauce, or even maple syrup and lemon juice, but with a distinctly Asian flavour profile.
3. Glaze and Roast
   • Cover the pork loin fillet with the glaze in an even layer, ensuring the tenderloin is well coated. Roast for 20 minutes. The cooking time may vary slightly depending on the thickness of your fillet, so if you have a meat thermometer, check that the internal temperature reaches 63°C (145°F) (by placing the thermometer in the centre of each tenderloin.
4. Cook the Noodles
   • While the pork cooks, set a medium pot of water on to boil over medium heat. Once boiling, add the soba noodles and cook for 4 minutes (or according to packet instructions), then drain and set aside to cool slightly.
5. Prepare the Dressing
   • Juice the lime into a jug and combine with sesame oil, salt and pepper. Set aside.
6. Prepare the salad
   • Roughly chop the coriander leaves and finely chop the stalks. Don't forget to rinse your coriander well before you chop it, or you might find you have little bits of dirt in your salad.
   • Slice the cucumber, apple and avocado. Roughly chop the peanuts.
   • Place everything in a large bowl along with the cooked soba noodles. You can also add extra salad greens now if you want to use them.
7. Rest and slice the pork
   • Remove the pork from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping your meat tender. Slice the pork into thin strips or thick slices, depending on your preference. I personally prefer thick slices to create pork medallions.
8. Assemble and serve
   • Toss the salad with the dressing and serve in bowls, topped with slices of glaze pork tenderloin.

Substitutions

• The glaze made with oyster sauce, ginger and garlic creates a savoury-sweet coating that caramelises beautifully in the oven. If you prefer different sides or want to experiment next time, try adding a spice rub with curry powder or chilli powder for extra heat.
• While traditional balsamic vinaigarette or Dijon mustard dressings work well on many salads, this Asian-inspired version uses sesame oil and lime for a lighter, brighter flavour profile.
• Swap the protein: This recipe works beautifully with chicken or even tofu.
• Meal prep friendly: Keep the components separate and assemble just before eating.
• Storage: Store leftover pork wrapped in plastic wrap in the fridge for up to 3 days.
• You an add sliced bell pepper for extra crunch and colour.

Equipment

You will need an oven, a baking tray, a pot, a strainer and a knife and chopping board.

Recipe